Spaghetti Bolognese is one of our favorite weeknight dinners. I’ve made this dish countless times and every time without fail, our house always smells like a Trattoria in Italy.
Most traditional Bolognese recipes call for red wine but I chose to omit it since we might not always have that in our fridge. Honestly, I love it as it is.
When I first came across the combination of miso and butter years ago, my mind was blown away. This wonderful umami bomb of savoriness can be added to almost every dish. Slab it on grilled meat, seafood, steamed vegetables, etc and it will instantly elevate into a winning dish.
This Miso-Butter Mushroom Pasta is a regular weekday affair on our dining table. Everyone at the table loves it, so there’s no reason to mess with a successful recipe.
Whether it is a weekday or weeknight, a bowl of pasta is extremely welcoming. So far, I haven’t met anyone who doesn’t like pasta. That being said, I’m usually not a huge fan when it comes to cream-based pasta but this Lemon Cream Pasta is one dish that made it to our weekly pasta rotation list.
There are many different versions and most of them contain some sort of meat in the sauce, such as bolognese. However, this recipe does not contain any meat and uses only cheese and tomato. You would think how the heck do you get that rich and robust flavor of a typical lasagna? Read on.
Cacio e Pepe literally means cheese and pepper in Italian. Consisting of just 3 ingredients - pasta, black pepper and pecorino romano cheese, it is the most basic yet exceptionally tasty pasta to master in the kitchen.